This Tex-Mex burger is infallible with flavors from South of the Border.  There isn’t anything complicated here.  The only decisions that might complicate your day is deciding if you are going to serve alongside a Margarita or a Corona.   Chips and salsa are a given.

1 LB of chuck – ground by the butcher


Romaine lettuce leaves

4 slices of pepper jack cheese

Tomato slices

Chipotle aioli

4 Kaiser rolls

Kosher salt and fresh cracked pepper


Make both your guacamole and your chipotle aioli and set aside.

Form your patties and season liberallywith Kosher salt and fresh cracked pepper.  Create a thumbprint to make a depression in the center of each patty.  Heat some sunflower oil in a cast iron pan and heat to medium high.  Sear the patties on one side for 3 minutes to achieve the first crust.  Flip and grill for another 3 minutes to cook them to a medium rare.  Place the pepper jack cheese on top, add 1-2 TBSP water to the skillet and cover for 30 seconds to melt the cheese.  Remove and allow the patties to rest for about 3-5 minutes before assembling the burger.

Butter the buns and toast them on a gridle or in the oven to a golden brown.

Place your aioli on the bottom bun, add your lettuce, patty, tomato slices, guacamole and more aioli.

You Might Also Like

Pantry Rat